Bananas Foster Banana Bread
84 comments » 
Moist banana bread, topped with a walnut streusel, and drenched in a butter-sugar-rum sauce. Meet Bananas Foster Banana Bread. It’s about to become your best friend. I was sifting through a huge stack of my grandma’s old recipes and came upon three copies of her banana bread and decided to whip up a loaf. As I walked into the kitchen I started thinking about how I could put some sort of twist on the recipe and make it something a little more than your typical loaf of banana bread. I started thinking of a streusel, and then my mind somehow drifted and landed on bananas foster. A few more minutes of the wheels turning and I came up with this wonderfully moist, rum-drenched banana bread with a spectacular streusel.
Mmmmm rum-soaked and delicious. Although the ingredient list may look long, this is a really simple recipe that only involves a couple extra steps than your standard banana bread.
I am entering this bread into the Best Banana Bread Challenge over at MixingBowl.com so if you feel inclined, please head over there and cast a vote! You do need to register in order to vote, but it only takes a minute and MixingBowl.com is a great food community site with lots of recipes and contests, so I’m sure it would interest many of you. If you’re voting, my bread is on page 3 of the entries and titled “Bananas Foster Banana Bread” – you can cast one vote per day until July 31st. Thanks in advance for your support!
More Quick Bread recipes:
Three Cheese Beer Bread
Black-and-White Banana Loaf
Jalapeño Cheddar Cornbread
Classic Cornbread
Bananas Foster Banana Bread
Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients:
For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
½ cup vegetable oil
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milkFor the Streusel Topping:
1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butterFor the Rum Glaze:
¼ cup (4 tablespoons) butter
2 tablespoons water
¼ cup light brown sugar
¼ cup rumDirections:
1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
2. Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.
3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
4. On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
5. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.
6. To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
7. Cool the cake on a wire rack for 5 minutes. Then, using a skewer poke holes all over the top of the loaf. Spoon about ¼ cup of the rum glaze all over the loaf. Let the cake sit for about 5 minutes and then spoon the remaining glaze over it, a little at a time, until it is all absorbed into the bread.
print
save
email
These are undoubtedly heavenly! Looks moist and delicious quick bread, loaded with tons of banana flavor. The toppings make it look perfect. I love this.
Reply
You’re so creative! I love new twists on old recipes, and with a MILLION different banana bread recipes floating around the internet, this one definitely stands out. I’ve tried dozens of banana breads, but never with rum and streusel. YUM!
Reply
OMG this looks heavenly! Wow I am so impressed:)
Reply
That looks really good! I love the twist..banana bread is my oldest son’s all time favorite…always looking for something new to do with it!
Reply
That looks great. I have tried so many banana breads, and they are just boring, looks very delicious!
Reply
it’s days like this when i wish i had air conditioning, so i could run home and bake!!!
Reply
What a great adaptation of your grandmother’s recipe. I am always on the lookout for new banana breads to try- I am definitely starring this one. Yum!
Reply
I love banana bread, but I’m always looking for new banana recipes to use for something different. This looks so incredible!
Reply
YUM! I can’t wait to try this recipe!
Reply
Genius!
Reply
You’re a genius! This looks incredible–I adore banana bread!
Reply
What a fantastic idea! I’ll definitely be voting for you!
Reply
OMG YUM!!!
I know what I’m doing with my next batch of ripe bananas…. hmmm… but the kids eat them as soon as I bring them home… I’ll have to hide some!
Reply
This looks moist and delicious!
Reply
This is such a winner!!! we are making this asap…thanks, s
Reply
This looks TERRIFIC! I am going to make this for my father-in-laws birthday breakfast in a couple weeks! One question though…could you replace the rum with something else? Or would that completely mess this up? Oh yeah, and I voted for this too already! I hope you win!!
Reply
I think all I can say is WOW. great idea and good luck!!
Reply
Oh my! What an amazing banana bread. I’m heading straight over to vote.
Reply
I just drooled all over my keyboard! That looks amazing, thanks so much for sharing.
Reply
Wow, that looks de-lish!
Reply
Hi
I was wondering can I replace the rum with something else, I have small kids.
Reply
Vanessa and Jackie-
You could substitute 1 Tablespoon of rum extract for the actual rum if you’d like to keep the rum taste without the alcohol. If you just don’t like rum, I think you could just totally omit it – the brown sugar and butter sauce will still taste fabulous!!
Reply
I made sure to log in a vote because this sounds AMAZING!!!!
Reply
Oh, DROOOL! That looks soooo good!
Reply
You were right! The bread sounds and looks soo good! And the best part is, its easy!! I can’t wait to try this!
Reply
Great thinking Chelle, this banana bread looks amazing! Good luck with the contest.
Reply
WOW! I needed a recipe for banana bread and called my mom for our old recipe. Then I logged on and found this one! Needless to say…sorry mom! I whipped this up for my fiance’s boss and he said all the guys loveeeeed it. Thanks!!!
Reply
i LOVE bananas foster
Reply
I’m back to let you know that I made your wonderful banana bread over the weekend. I believe it to be the best ever! Thank you for sharing it.
Lucy
Reply
wow– that sounds incredible!
Reply
Hi Lucy – Thanks for stopping back and sharing your results – I love getting feedback from readers. I’m so happy you enjoyed this banana bread!
Reply
I tried this recipe over the weekend. It is definately moist and the glaze sends it over the top. Delish!
Reply
This is just WRONG! I hate bananas, but I LOVE banana bread – once I make this I know there will be no turning back. And hell if I don’t have ALL the ingredients on hand. I have to wait – I must be good this week – it’s going to KILL me to wait. Thanks for such an awesome post!
Reply
Delicious twist on banana bread, I bet it would taste amazing in a bread pudding too.
Reply
Michelle, back once again, yep made it 2 x’s now. This banana bread is awesome to say the least, however this time I made them as muffins. OMG!!! Delish!! I just adjusted baking time, & they came out just perfect.
Reply
Mai & Lucy – Thank you both for stopping back to let me (and others) know you enjoyed this recipe! Lucy – muffins are a fantastic idea!! I’d be drunk before lunch
Reply
I found you by way of my sister’s blog and I must say that is was awesome.!!!
Reply
Do you think these loaves would freeze well? I need to do some baking for an upcoming hunting/camping trip, and this bread sound absolutely sinfully delicious!
Reply
Hi Ginger – These loaves would freeze just fine. I hope everyone enjoys them!
Reply
I finally made your banana bread and it is DELICIOUS. I didn’t even add the rum and it was still some of the best nana-bread I’ve ever had! I blogged about it, too, if you wanna check it out: http://yeahimadethat.blogspot.com/2009/10/bananas-foster-bread-kind-of.html. Thanks for the recipe and keep ‘um comin’!
Reply
I made these as cupcakes and they were delish! Great recipe!
Reply
Hey Michelle! I just found this post after checking out your date-nut spice bread. This looks delicious , but I’m allergic to walnuts, pecans and peanuts. Any other nut-topping suggestions? I can have almonds, cashews, macadamias, pistachios, hazelnuts, etc. – just not the ones that seem to ALWAYS be in good bread recipes…. Let me know if you have any ideas! Maybe just leave off the nuts altogether for me?
Reply
Hi Ashley – You could either leave the nuts off altogether or use another type. I think hazelnuts would be great with this recipe!
Reply
I have been toying with a bananas foster recipe in my head for awhile. I wonder if you could cook the bananas in the butter and sugar, flambe the bananas and then mash and proceed? I am pretty good at constructing recipes in my head and I think this would also be very good. And add the glaze! Can’t use any nuts on top though, my wife cannot eat them!
Reply
Hi Ray,
Wow, that sounds like a fantastic idea!!! I am definitely going to give that a go the next time I make this recipe; I love that the flavor would be infused throughout the bread.
Reply
Hi Michelle, I’ve made your recipe 3 times now and people absolutely love it. Just wanted to drop you a line to let you know how popular it has been. thanks alot-
Reply
hm..
great..
Reply
Pingback: Snickerdoodle Blondies | Brown Eyed Baker
Pingback: Banana-Nut Oat Bran Muffins | Two Peas and Their Pod
Pingback: Old Bananas, New Beginnings
I have been saving three bananas on my counter to use for this recipe! I can’t wait to try it!
Reply
Pingback: Bananas Foster Muffins | Sweet Pea's Kitchen
I made this over the weekend and it is soooo delicious! I made them into muffins and they were devoured within minutes. They are my blog post today, http://wp.me/pZ6s9-107
Thanks for another amazing recipe!
Reply
Loved this recipe! A double batch made 5-8×4 loaves. These were sliced and sold at the Relay for Life bake sale at work and every single slice sold. No leftovers! I used Capt. Morgan’s dark spiced rum and it turned out to be a very good choice. I’m making more this week for the potluck this Sunday. All requests for this recipe were told to go here. And personally, this recipe should have been the winner!!
Reply
I have made this recipe several times now. The resulting bread is fantastic! I did find, though, that it was too much batter for one loaf pan. The first time I made it in one pan and I spent the whole time scraping up overflow out of the oven. Now, I divide the batter into two disposable loaf pans (they are a bit smaller than my glass loaf pans). Voila! Two loafs…one for me and one to share
I did double the streusel and the glaze for the two loaves though. Overall, great recipe!
Reply
I made these into 4 mini loaves for a breakfast meeting at work. I got nothing but the best compliments. Thanks for sharing. They are awesome.
Reply
I made this bread for a beach trip this past weekend, OMG so wonderful!!!! I did omit the eggs (mil has major egg allergies) and added a dash of milk to bind everything together, and it was very well received!!!!
Reply
Pingback: Basic Pesto Recipe | Brown Eyed Baker
Okay, between the Margarita Cupcakes, the Irish Carbomb Cupcakes (which I have yet to try because I need a festive occasion for them) and Bananas Foster bread, you have me hooked. I used to just bake while tipsy (messy but worh it) but these recipes allow me to share my love of both drinking and baking! Thank you! Also what kind of rum do you recommend?
Reply
Hi Michelle and others…
I just wanted to say a big thank you for this great recipie. This has become my go to for Banana Bread now, I just omit the rum sauce and have always loved it!
I add some ground flax seed and nutmeg and it is so moist and delicious!
Thanks and keep the new ideas coming.
Pam
Reply
Seriously Michelle, this is by far the world’s best banana bread!! LOVE your blog!
Reply
Making this banana bread right now, my house smells so heavenly! The perfect breakfast treat!
Thanks for sharing!
Reply
Michelle this banana bread is too die for
Reply
Pingback: Bananas Foster Cupcakes « whilewewereyoung
This did not work out so well for me. I don’t know why but even after following all of the directions exactly (except subbing rum for the milk), the batter overflowed from the pan in the oven and left me with a sunken, not appetising bread (not to mention, a very dirty oven). I think this batter has to go into two loaf pans or be made as muffins. I’ll try it again someday – after I clean up my oven!
Reply
Michelle on April 26th, 2012 at 12:11 am
Hi Laura, I’m sorry you had some problems with this recipe. Are you sure that you used a 9×5-inch loaf pan, and not an 8×4-inch? It would make a big difference, and could be why your batter overflowed.
Reply
Pingback: 10 Best Banana Bread Recipes
I’ve made this so many times and it’s always a huge hit! I recently tried pecans instead of walnuts and it’s even more delicious. Thanks for this wonderful recipe!
Reply
Pingback: Homemade Pineapple Ice Cream Topping
I made just the bread, adding a 1/2c of chocolate chips and nuts to the mix. I divided it into 16 muffin cups and baked at 350 for 25 minutes. They the best banana bread recipe I have ever tried! Thanks so much
Reply
I can’t tell you how many banana bread recipes I have made, favorite had been one from a B and B in Hawaii. But this is even better! Try dusting your pan with cinnamon sugar after spraying/buttering it. Thanks, Michelle! Love love love your recipes! Everyone always says…BEB, right? You absolutely ROCK!
Reply
Breads in the oven and smells wonderful! My only “issue” is that I’ve had it in for about 70 min and the middle is still wet, yet the topping in getting too brown
Reply
Pingback: Sweet Pea's Kitchen » Bananas Foster Muffins
Pingback: The Best Laid Plans of Bananas and Blogs « Runs with Blisters
I have featured your recipe on my blog, Runs With Blisters, as made by a lazy, haphazard cook with absolutely no baking abilities! My blog is about fitness, nutrition, health and complaining about it. You can see my post at: http://runswithblisters.wordpress.com/2012/09/18/the-best-laid-plans-of-bananas-and-blogs/
Thank you!
Kiya
Reply
Hi! Just wanted to say that i’ve made this bread last night, and it’s fabulous, mitic or epic, sooooo good! By now it’s my favourit,e so thanks! The smell around the house stills today. I want to say also, that i’ve made it in two loaf pans, so now i have 2 breads cause i didn’t understand so well the inches (I’m from Spain), so Michelle, you’re awesome!
Reply
Made this last night and it was fantastic! Thank you
Reply
so I just stumbled upon your website today and decided to make this banana bread tonight. just tried a piece and it is delicious! i have never successfully made banana bread before and this one is so moist and heavenly. I am so impressed. thanks for the recipe! just wondering is it best to store in fridge overnight or should I leave at room temperature for tomorrow?
Reply
Michelle on March 26th, 2013 at 12:11 am
Hi Emilia, You can leave this at room temperature, just wrap it in plastic wrap once it is cool.
Reply
Hi Michelle,
can you tell me the best way to remove the bread out of the pan so as not to lose a lot of the walnut topping? when I flipped mine over to put on the cooling rack, almost half the crumble topping fell off. is there another way to do this? Also, can I let it cool in the pan and pour the glaze over the loaf while still in the pan or is there a benefit to removing it first on the wire rack?
Reply
Michelle on March 26th, 2013 at 12:29 am
Hi Emilia, I usually just tilt the pan halfway with one hand and use the other to gently coax the loaf out and set it upright on the wire rack. The reason for removing it is so that it doesn’t continue to cook in the pan, but if you’re having trouble removing it you could let it cool in the pan and add the glaze, just know that the sides might be a little overdone depending on how well your pan retains heat.
Reply
I love this recipe so much. I love popping this recipe into some muffin tins, in the oven for 20 minutes, and done! Really easy to share this way
I love it!
Reply
Made this today, it is by far the best recipe for banana bread I have ever tried. The abundant walnuts in the streusel, and the butter glaze are what put it over the top. I did not want to use rum, so I substituted pineapple juice in the sauce, but you couldn’t taste it. Next time I will try it with the rum. It smelled heavenly when it was baking. What an incredible treat, my family loved it!
Reply
Yum, I love the glaze idea. I’m using Malibu coconut rum on mine and then topping with toasted coconut. Thanks for the recipe!!!
Reply